Spray frying pan with oil and heat pan over medium heat. Spoon a tablespoon at a time of the sweet potato mixture into the pan, making small pancakes. Keep pancakes warm on a plate while completing cooking.

Top pancakes with shredded chicken and small dollop of chutney; place a pancake on top of chicken.

Remove pancake stacks to serving plates and garnish each with diced mango and parsley. Pierce each stack with a rosemary sprig.

Recipe courtesy of the National Chicken Council

Nutrition Facts

Calories 566

Calories from Fat 199 (35%)

(28%)Total Fat 18g

(31%)Saturated Fat 6g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

(54%)Cholesterol 162mg

(76%)Sodium 1830mg

(17%)Potassium 608mg

Total Carbohydrate 49g

(49%)Dietary Fiber 12g

Sugars 11g

Sugar Alcohols 0g

(53%)Protein 26g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires June 2016.

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